Eat This Newsletter: Call a Sprat a Sprat
You could call it doggedly pursuing the truth wherever it may lead. You could also call it borderline obsessive. Whatever you call it, here is a piece only...
Eat This Newsletter 259: Ring out the old
Hello Just a few things from the between times. Gildas From a far-flung correspondent comes news of a “a bar here in Sydney called Gilda’s in Surry Hills,...
Sensual, Salty, and a Little Bit Spicy
Hello No apologies for once again casting my net in the fruitful waters of Basque cuisine and history. There is a pintxo — those tasty bites of stuff on a...
Eat This Newsletter 258: Gifted
Hello Gearing up to wind down. I’ve one more podcast episode in store before I take a short break, during which I will try to keep the newsletter coming each...
Eat This Podcast: Better Diets for All
“In a way,” says Corinna Hawkes, “the multinational food industry is providing solutions for women.” Her point is that demonising industrial food, for...
Eat This Newsletter: Trust busted
Hello I’m sorry I linked to the piece on slavery in Aporia magazine. In my defense, I will say that I did note both my disquiet and that I had not had time...
Eat This Newsletter: Taken on Trust
ETN 257: Taken on Trust Hello Sometimes I just can't pursue the stories I link to in the kind of depth I would like. This is one of those times. I hope that...
Eat This Podcast: Bennett’s Law
Hello What foods do poor people buy when they have a bit more money? First, they change from coarse grains — things like sorghum or millet — to fine grains,...
Eat This Newsletter 256: Lengthy
Hello Bumper fun this week with a selection that includes four long reads. Save them for a rainy day and they should see you through to next week’s podcast...
Eat This Podcast: The Cost of a Healthy Diet
Let’s assume that people understand what they ought to eat to keep themselves healthy over the course of their lives and that the nutritious food to deliver...
Eat This Newsletter 255: Gamut
Hello A bit of a bumper issue this week, with topics ranging from the parochial to the mundane, which is exactly the way I like it. India, Land o’ Contrasts...
Eat This Podcast: How the Spanish learned to love anchovies
For hundreds of years the people of Spain, with the exception of the good people of Malaga, who developed a thing for deep-fried fresh anchovies, ignored the...
Eat This Newsletter 254: Déjà vu
Hello An interesting balance today. Two pieces that tackle ideas in depth new to me and four that amplify things already shared. No Such Thing? Were you...
Anchovies: a work of art in a can
Anchovies can be very divisive; some people absolutely cannot stand them. I can’t get enough of the little blighters. What’s the difference? It might be as...
Eat This Newsletter 253: Conflict
This edition explores UK nutrition conflicts, the tomato's rise in India, and lead in turmeric.
Eat This Podcast: Crunch Time
Insects are not going to save us Black soldier flies making more black soldier flies Hello If only we could get over our squeamishness, insects can save the...
Eat This Newsletter 252: Truth
ETN 252: Truthy Hello People may not always tell the truth and governments may not be as smart as they think. So what else is new? Fruit and veg are cheaper...
Eat This Podcast: Olives Reborn
FS-17, aka La Favolosa, the variety resistant to Xylella Xylella fastidiosa is the bacterium that in the past decade or so has killed around 11 million olive...
Eat This Newsletter 251: Relevant
Hello Seems to me a lot of items relate to previous podcast episodes. Partly of course I notice them for that very reason,but I also like to think that maybe...
Eat This Podcast: Avocado Anxiety
Hello It's great to be back with a new episode and a new season. Avocado Anxiety is a new book about more than avocados. It offers a deep look at the...
